Step-by-Step Instructions

1. 1.Prepare the Crepe Batter

   In a mixing bowl, combine the all-purpose flour, tapioca starch, water, salt, and chopped spring onions. Whisk thoroughly until the batter is smooth and free of lumps. Set aside.

2. 2.Prepare the Eggs

   In a separate small bowl, whisk one large egg for each crepe you plan to make. You will need one whisked egg per crepe.

3. 3.Cook the Crepe

   Lightly brush a frying pan with cooking oil and heat over medium heat. Stir the crepe batter once more, then pour one ladleful into the pan, spreading it thinly and evenly to form a round crepe. Cook for about 2 minutes, or until the edges start to crisp and bubbles form on the surface.

4. 4.Flip and Remove Crepe

   Carefully flip the crepe over and cook for another minute on the second side. Once cooked, remove the crepe from the pan and set it aside on a plate.

5. 5.Cook Egg and Combine with Crepe

   Pour one whisked egg into the same pan and spread it evenly. Before the egg fully sets, immediately place the cooked crepe on top of the egg, pressing gently to ensure they stick together.

6. 6.Add Toppings and Roll

   Flip the crepe and egg combination so the egg side is facing up. Add your desired toppings, such as cheese slices, onto the egg. Gently roll up the crepe and egg into a tight log using a spatula.

7. 7.Repeat and Slice

   Repeat steps 3-6 for the remaining batter and eggs until all crepes are cooked and rolled. Once all the rolled crepes are ready, transfer them to a cutting board and slice them into bite-sized segments.

8. 8.Garnish and Serve

   Arrange the sliced dan bing segments on a serving plate. Drizzle with soy sauce, sesame oil, and chili oil (if using). Serve immediately and enjoy your delicious Taiwanese breakfast!